ROASTED SHALLOTS

      Title: ROASTED SHALLOTS
  Categories: Seasonings, Side dish, Vegetables
       Yield: 6 Servings
  
   1 1/2 lb Large shallots (abt. 22-24)
            -- peeled, root ends trimmed
     1/2 ts Salt
     1/4 ts Freshly ground pepper
       2 tb Olive oil
       3    Sprigs fresh rosemary
  
   Preheat oven to 350 F.
   
   Arrange shallots in a shallow baking dish.  Sprinkle with salt and
   pepper; drizzle with olive oil.  Add the rosemary, cover with foil,
   and roast 30 minutes. Uncover and roast for 25 to 30 minutes longer,
   until shallots are tender when pierced with a sharp knife. Increase
   oven temperature to 450 F. Roast the shallots about 10 minutes,
   shaking the pan occasionally, until browned.  Serve hot.
   
   Shepherd says: "Roasting makes the shallots caramelize and become
   tender sweet and delicious, wonderful with roasted meat or poultry."
   
   From 1994 "Shepherd's Garden Seeds Catalog."  Pg. 32. Typed for you by
   Cathy Harned.
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